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DeutscheBack announces Saltase

23 Sep 2016

DeutscheBack is to announce Saltase, an enzyme system, that is said to make it possible to reduce the salt content of bakery products and enable manufacturers of baked goods to respond to current consumer trends in nutrition.

DeutscheBack is to announce new and enhanced products that it says enable manufacturers of baked goods to respond to current consumer trends in nutrition. Saltase, an enzyme system, is said to make it possible to reduce the salt content of bakery products. The exhibition stand (Hall 1, Stand H38) will also show products made from ancient, indigenous grain varieties and agents for prolonging the shelf-life of sweet pastry goods.

In the Western world, DeutscheBack notes, efforts are being made for health reasons to reduce the intake of salt, especially from processed foods and notes that, since some 35% of our daily salt consumption comes from cereal products such as bread, biscuits and cake, this development is especially relevant for bakeries. Experts from the industry are therefore expecting a growing market for low-sodium bakery products – not only in view of possible new legal regulations, but also because consumers are becoming increasingly health-conscious.

Since salt strengthens the gluten network, the company points out, and is therefore an important ingredient of recipes, bakeries are faced with a challenge: they have to compensate for the negative effects of salt reduction on dough rheology and the consistency of the baked product.

In developing Saltase, DeutscheBack says it has cooperated closely with its sister company SternEnzym to create a new functional system specially designed to maintain the stability and machinability of the dough. Saltase enhances the baking performance of doughs by improving their gas retention and reducing the stickiness of the surface. In baking trials at the Stern-Technology Center, DeutscheBack says that applications technologists were able to show that with wheat loaves it is no problem to reduce the amount of salt from 2% to 1.2% by using Saltase.

As a further development of an existing product, DeutscheBack is also announcing its TopSweet Fresh Cake V that is designed to prolong the shelf-life of plain or fruit cakes such as cupcakes or Bundt cake (Gugelhupf) and increase their volume. It does not change the properties of the dough, the company says, and the crumb remains stable even during cutting.

For manufacturers who wish to serve the growing trend towards bakery products made with ancient, indigenous grain varieties DeutscheBack offers TopBake 1-2-Korn SB. The premix containing einkorn and emmer wholemeal flour is baked with spelt flour and combines the benefit of naturalness with a slightly spicy or nutty flavour. Einkorn is a little-known cereal that is said to be extremely wholesome and nutritious and at the same time easily digestible. It was grown in Asia Minor as long as 10,000 years ago. Emmer is rich in protein, dietary fibres and minerals, and like spelt it has been a feature of ecological farming for some time, DeutscheBack says, noting that these ancient grain varieties are very robust, need little fertilizer and stand for regional production and naturalness.